Hearty Beer Bread

A rich thick hearty easy bread to make, this is I think the best beer bread I have made so far.  

There is no kneading or rising needed so it’s super easy to make. 

Beer adds its own unique flavor and because it's a product of fermentation, it also adds its own leavening agent.

The bread will take on what ever character or flavor of beer you use, so the bread can and will taste a little different each time you make it.

I like using Imports, stouts or stronger flavors of beer.  

But a domestic beer will work just fine too.

And in case putting beer in bread is of concern for you, a great percentage of the alcohol evaporates during the baking process.

There are many debates as to whether beer or bread came first in early civilization. But one thing is certain; both have been in the human diet for thousands of years.

My daughter Alexis thinks beer bread was invented thousands of years ago when a wife ran out of yeast so could not make the weekly supply of bread. The husband, upset that his wife was neglecting her kitchen duties, dumped the beer he was drinking into her bread flour mixture.  Bamm! Beer bread was invented!

This bread is great served on a cold winter day with stew, soups or with just a cup of hot tea or coffee.

Or if you are blessed with the super power of self control and some of this bread actually makes it to breakfast, it’s just wonderful reheated and served with butter and homemade jellies and jams.

Hearty Beer  Bread

Supplies Needed:

   3 cups unbleached all purpose flour
   3 tablespoons packed brown sugar
   1 tablespoon baking powder
   1 teaspoon salt
   1-12 oz bottle of beer (room temperature)
   4 tablespoons melted butter.
   Little extra brown sugar (optional)

Easy Mixing Directions:

With real butter, grease a 9 x 5 loaf pan.

In a medium mixing bowl, stir together the flour, 3 tablespoons brown sugar, baking powder and salt.

Mix together flour, brown sugar, baking powder and salt

Add the entire bottle of beer all at once.  It will foam a little.  Stir until the batter is combined, only about 20 strokes. Batter will be slightly lumpy.

Add 12 ounces of beer

There is no kneading or rising needed, yea!

Shape the dough a little and place into the loaf pan. Make a little indent or well along the top of the dough, but just slightly.

Drizzle the top of the dough with the melted butter.

Place dough in loaf pan and drizzle with butter

Optional:  I also sprinkled just a little brown sugar on the top of the dough.  Oh my gosh was it good.

Bake at 375 degrees for 35-40 minutes.

Allow to cool just a little in the loaf pan, but this bread should be eaten, and eaten right away, and with real butter! Cut the loaf into thick slices and try, just try, to save enough for dinner.  It most likely will not last that long.

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Soon it will be New Year's Day and the start of a new year.  I have not come up with any resolutions and usually don't.  

But, we do hope to travel more, visit my daughter in Texas, enlarge my vegetable garden, and just enjoy all of life's everyday miracles. 

Wishing you a wonderful and happy New Year

Elizabeth

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